One of our favorite days happens when Jill makes scones (she pronounces them with a short O sound from her year in Australia. She's not alone in that pronunciation.) She uses this recipe from an old Williams Sonoma Chocolate cookbook, and it is a crowd pleaser!
Ingredients
Directions
Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.
Add chocolate chips.
Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!
Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.
Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 2-3 Tbsp sugar. (Optional - I like adding a few sprinkles of course Kosher salt (or other excellent substantive salt), but that's not for everybody. But it should be!)
Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)
Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.
Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!
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Ingredients
Directions
Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.
Add chocolate chips.
Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!
Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.
Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 2-3 Tbsp sugar. (Optional - I like adding a few sprinkles of course Kosher salt (or other excellent substantive salt), but that's not for everybody. But it should be!)
Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)
Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.
Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!